This Albondigas soup has been a cornerstone of my family table for as long as I can remember. I first learned this version from my mother, who always insisted on using spearmint — never peppermint — because it gives the broth a fresh, almost bright lift that offsets the richness of the meatballs. I discovered how forgiving and adaptable this soup is on a chilly afternoon when the pantry was slim: a few carrots, some green beans, frozen peas, and basic pantry stock turned into a bowl that made everyone ask for seconds. It’s the kind of food that smells like home and invites conversation.

What makes this preparation special is the balance of textures and the simplicity of technique. The meatballs are mixed raw with rice, herbs, and an egg, and then simmered gently in a tomato-tinged broth so they stay tender and release savory flavor into the liquid. Tender vegetables retain a bit of bite, and the final hit of chopped cilantro and extra mint lifts the whole pot. This version is ideal for weeknight dinners, casual gatherings, or when you want comfort without fuss.

Ingredients

• Extra virgin olive oil: 2 tablespoons. Use a good-quality oil for sautéing the onion; it adds a subtle fruitiness to the base. I like California-pressed varieties for their mild flavor.
• Onion: 1 large, chopped. Yellow onion gives the best savory backbone; chop uniformly so it softens evenly in about 5 minutes.
• Garlic: 1 clove, minced. Fresh garlic is preferable; add it briefly so it stays fragrant without turning bitter.
• Chicken or beef stock: 2 quarts. Use low-sodium if you plan to adjust seasoning later, or homemade stock if available for deeper flavor.
• Water: 1 quart. Dilutes the stock slightly so the tomato sauce and herbs shine without becoming overpowering.
• Tomato sauce: 1/2 cup. Adds color and a touch of acidity that brightens the broth.
• Green beans: 1/2 pound, trimmed and cut into 1-inch pieces. Fresh beans add snap; if using frozen, add later so they don’t turn mushy.
• Carrots: 2 large, peeled and sliced. They contribute natural sweetness and hold up well during simmering.
• White rice: 1/3 cup (uncooked). Short-grain or medium-grain works best for a tender interior in the meatballs.
• Ground beef: 1 pound. For a leaner option, substitute ground turkey as noted; a 80/20 beef gives good flavor and texture.
• Fresh spearmint: 1/4 cup, loosely packed and chopped. Use spearmint or Mexican yerba buena — not peppermint — for authentic scent and flavor.
• Fresh parsley: 1/4 cup, chopped. Flat-leaf parsley adds freshness and helps bind the meatball mix.
• Salt and pepper: 1 1/2 teaspoons salt and 1/4 teaspoon freshly ground black pepper, plus more to taste at the end.
• Egg: 1 large, beaten lightly to help bind the meatballs.
• Peas: 1 1/2 cups frozen or fresh. If frozen, add at the end of cooking to preserve color and texture.
• Oregano: 1 teaspoon dried or 1 tablespoon fresh, chopped. Traditional herb that pairs well with tomato and beef.
• Cayenne: A dash, optional, for a gentle warmth.
• Fresh cilantro: 1/2 cup chopped, for garnish — adds bright citrusy notes to finish the soup.

Instructions

Make the base: Heat 2 tablespoons of extra virgin olive oil in a heavy 5-quart pot over medium heat. Add the chopped onion and cook until soft and translucent, about 5 minutes, stirring occasionally to prevent browning. Add the minced garlic and cook for an additional minute until aromatic but not browned. Pour in 2 quarts of stock, 1 quart of water, and 1/2 cup of tomato sauce. Bring to a boil, then lower to a gentle simmer. Taste and adjust salt lightly, remembering more will be added later. Add vegetables to simmer: Once the broth is simmering, add the 1/2 pound trimmed green beans and the sliced carrots. Maintain a low simmer so the vegetables soften but retain some texture; cook about 10 minutes before adding meatballs so they begin to tenderize. Mix the meatball mixture: In a large bowl, combine 1 pound ground beef with 1/3 cup uncooked white rice, 1/4 cup chopped spearmint, 1/4 cup chopped parsley, 1 1/2 teaspoons salt, 1/4 teaspoon pepper, and 1 beaten large egg. Mix gently with your hands until ingredients are evenly distributed — avoid overworking to keep meatballs tender. The uncooked rice cooks inside the meatballs and helps them hold shape. Form the meatballs: Wet your hands slightly and roll the mixture into 1-inch meatballs. Aim for uniform size so they cook at the same rate. Place them on a tray while you finish forming the rest; this should yield around 24–30 small meatballs depending on exact size. Add meatballs to the pot and simmer: Gently add the meatballs to the simmering broth one at a time so they don’t break apart. Cover the pot and simmer on low for about 30 minutes, maintaining a gentle bubble. Do not boil vigorously — steady low simmer keeps the meatballs intact and tender while allowing the rice to cook through. Finish with peas, oregano, and seasoning: With about 5–7 minutes remaining, stir in 1 1/2 cups peas and 1 teaspoon dried (or 1 tablespoon fresh) oregano. Taste and add salt, pepper, and a dash of cayenne if you want heat. Remove from heat and stir in 1/2 cup chopped cilantro just before serving for bright freshness.

Storage Tips

Store cooled leftovers in airtight containers in the refrigerator for up to 4 days. For freezing, portion into meal-sized containers and freeze for up to 3 months; leave a little headspace because liquids expand when frozen. To reheat, thaw overnight in the refrigerator and warm gently over low heat until just simmering — avoid prolonged boiling as the rice inside the meatballs can overcook and become gummy. If the broth reduces during storage, add a splash of stock or water to refresh the texture before serving.

Ingredient Substitutions

If you prefer leaner meat, swap the ground beef for ground turkey one-for-one; flavor will be slightly milder, so add an extra pinch of salt and a touch more oregano. Short-grain rice gives the best tender interior inside meatballs, but you can use long-grain if that’s what you have — expect a slightly firmer bite. No fresh spearmint? Use 2 teaspoons of dried mint from herbal mint tea, or increase parsley to compensate. Vegetable variations such as diced zucchini, shelled snap peas, or fresh corn kernels work well and can be added during the last 10 minutes of simmering.

Serving Suggestions

Serve the soup in deep bowls garnished with a sprinkle of fresh cilantro and a wedge of lime for brightness. Offer warm corn tortillas or crusty bread on the side to sop up the broth. For a heartier meal, present a simple cucumber and radish salad dressed with lime and olive oil to contrast the warm soup. A small bowl of extra mint and chopped onions on the table lets guests customize their bowls.

Cultural Background

Albondigas has its roots in Spanish and Mexican home cooking, where meatballs simmered in broth or tomato sauces are a comforting everyday dish. In Mexico, versions typically include rice within the meatballs and a mix of seasonal vegetables in the broth; herbs like oregano and mint or yerba buena are often used to brighten the flavor. This family-style approach reflects a tradition of stretching protein with grains and vegetables to create nourishing communal meals.

Seasonal Adaptations

In spring, use fresh peas in their pods and young carrots for a sweeter profile. Summer invites fresh corn kernels and diced zucchini; reduce simmer time slightly for delicate summer produce. In autumn or winter, add diced potatoes or chayote for added heft and longer simmering. For holiday gatherings, make the meatballs a day ahead and reheat them in the broth so you can focus on side dishes and conversation the day of entertaining.

Meal Prep Tips

You can form the meatballs up to 24 hours in advance and store them, covered, in the refrigerator. For freezer meal prep, arrange raw meatballs on a tray to flash-freeze, then transfer to a sealed bag for up to 3 months; add them directly to simmering broth from frozen, increasing simmer time by about 10 minutes. Pre-chop vegetables and store them in airtight containers in the fridge for up to 3 days to speed assembly on a busy evening.

There is something quietly joyful about ladling this soup into bowls and watching family members tuck in — the mix of aroma, texture, and simple seasoning makes it a reliable favorite. If you try this version, I hope it becomes a comfort dish in your home as it has in mine.